When buying roasted coffee beans, do you prefer whole beans or ground coffee beans?
When it comes to preserving coffee, it's definitely best to keep it whole.
When it comes to preserving coffee, let's first look at the differences between the beans and powder.
When it comes to preserving coffee, let's first look at the differences between the beans and powder.
Powder degrades at a much faster rate.
When comparing the state of beans and flour, it is said that flour deteriorates several times faster.
When you think of coffee deterioration, you probably think of oxidation, but as I mentioned in a previous article, oxidation progresses relatively slowly in roasted beans, and if the beans are left as they are, changes will only become apparent after a few weeks. That's about it.
The main cause of this change is "acidification," which progresses more easily in high humidity and humidity, and is the source of unpleasant sour taste.
It is the carbon dioxide contained in the beans that protects coffee from oxygen and moisture, which are part of the so-called deterioration.
Much of that carbon dioxide is lost (about 70 percent) when coffee beans are ground into powder.
The remaining carbon dioxide is further lost in powder form.
When you think of coffee deterioration, you probably think of oxidation, but as I mentioned in a previous article, oxidation progresses relatively slowly in roasted beans, and if the beans are left as they are, changes will only become apparent after a few weeks. That's about it.
The main cause of this change is "acidification," which progresses more easily in high humidity and humidity, and is the source of unpleasant sour taste.
It is the carbon dioxide contained in the beans that protects coffee from oxygen and moisture, which are part of the so-called deterioration.
Much of that carbon dioxide is lost (about 70 percent) when coffee beans are ground into powder.
The remaining carbon dioxide is further lost in powder form.
Additionally, when carbon dioxide is lost, the aroma components contained in coffee are also lost.
In other words, in powder form, not only does the coffee deteriorate, but it also loses its aroma much faster.
By the way, the expansion of the powder during drip steaming, which is often considered a sign that the coffee is fresh, is also due to carbon dioxide, so if the same coffee has been roasted for the same amount of time, the powder will be better than the beans. The swelling will become weaker.
Note that how much the coffee expands depends on the degree of roasting, the type of coffee, and its condition (lighter roasts have weaker expansion), so some coffees may not expand much even immediately after roasting.
In other words, in powder form, not only does the coffee deteriorate, but it also loses its aroma much faster.
By the way, the expansion of the powder during drip steaming, which is often considered a sign that the coffee is fresh, is also due to carbon dioxide, so if the same coffee has been roasted for the same amount of time, the powder will be better than the beans. The swelling will become weaker.
Note that how much the coffee expands depends on the degree of roasting, the type of coffee, and its condition (lighter roasts have weaker expansion), so some coffees may not expand much even immediately after roasting.
Good storage conditions are airtight and low temperature
Storing coffee grounds in an airtight environment can slow the release of carbon dioxide, but it cannot prevent it, so it will still deteriorate faster than the beans. Therefore, when comparing beans and flour, whole beans are by far the best. .
However, even in the bean state, carbon dioxide and aroma are gradually lost.
Coffee beans with a delicate aroma may lose that characteristic.
Therefore, the best way to preserve it is to keep it airtight, which prevents the entry and exit of gases such as carbon dioxide.
Coffee with a delicate aroma is often sold in airtight bags with valves or sealed bottles.
The valve on the bag is a one-way valve that allows the gas inside the bag to escape to the outside to prevent the bag from bursting due to the release of carbon dioxide.
In addition to keeping it airtight, keeping it at a low temperature is said to be effective in preventing deterioration.
This is because deterioration tends to progress at high temperatures.
However, even in the bean state, carbon dioxide and aroma are gradually lost.
Coffee beans with a delicate aroma may lose that characteristic.
Therefore, the best way to preserve it is to keep it airtight, which prevents the entry and exit of gases such as carbon dioxide.
Coffee with a delicate aroma is often sold in airtight bags with valves or sealed bottles.
The valve on the bag is a one-way valve that allows the gas inside the bag to escape to the outside to prevent the bag from bursting due to the release of carbon dioxide.
In addition to keeping it airtight, keeping it at a low temperature is said to be effective in preventing deterioration.
This is because deterioration tends to progress at high temperatures.
Therefore, you have the option of refrigerating or freezing, but the problem with this method is bringing it back to room temperature.
When beans come into contact with warm, humid air when they are taken out of the refrigerator, they absorb moisture and retain moisture.
This change in condition causes deterioration.
There is no need to forcefully refrigerate or freeze food unless you have no choice but to store it for a long time.
There is no need to forcefully refrigerate or freeze food unless you have no choice but to store it for a long time.
Is it better to drink it immediately after roasting?
When storing roasted coffee beans, it is best to store them as whole beans rather than powder, and it is best to grind them just before drinking.
So, is it good to drink roasted coffee beans immediately after roasting?
After roasting, the flavor components are lost over time and deterioration due to external factors progresses, so it seems best to drink it as soon as possible.
However, this is the interesting thing about coffee: the flavor settles down a little bit after roasting, and the characteristics of the coffee become clearer, making it easier to drink.
However, this is the interesting thing about coffee: the flavor settles down a little bit after roasting, and the characteristics of the coffee become clearer, making it easier to drink.
That's why many roasters recommend waiting a few days to two weeks after roasting before drinking.
Even after coffee beans are roasted, their condition continues to change over time.
How long after roasting the beans tastes good depends on the environment, the condition of the beans, and the taste of the person drinking it.
Store it properly in a sealed environment and enjoy the changes that occur over time.
I think it would be interesting to have fun like that.
I think it would be interesting to have fun like that.
2024.2.7
CROWD ROASTER
